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Polenta Squares with Roasted Tomato & White Bean Bruschetta
Prep Time
15 mins
Cook Time
40 mins
Total Time
2 hrs
 
Course: Appetizer, Main Course
Servings: 9 appetizer servings
Ingredients
  • 1 can Baker's Joy Cooking spray
  • 4 cups water
  • 1 teaspoon salt
  • 1 cup cornmeal
  • 1/2 cup grated Parmesan cheese
  • 3 large tomatoes , diced (about 4 cups)
  • 1/2 cup small white beans
  • 1/3 cup chopped red onion
  • 2 cloves garlic , chopped
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons balsamic vinegar
Instructions
Polenta:

  1. Spray a 9 x 9 inch baking dish with Baker's Joy.

  2. In a large saucepan, bring water and salt to a boil. Reduce heat to a gentle boil and slowly whisk in cornmeal. Cook and stir with wire whisk for 5 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in cheese. Pour into prepared pan.   Cool and refrigerate at least 1 hour or overnight.

  3. Preheat oven to 450˚F.  Flip polenta out of dish and cut into 9 squares.  Spray baking sheet with Baker's Joy.  Arrange polenta squares on baking sheet and bake 15 minutes or until hot and lightly browned.

Bruschetta Topping:

  1. Preheat oven to 425˚F. Lightly spray baking pan with Baker's Joy. Spread chopped tomatoes evenly on baking pan, and sprinkle with salt and pepper. Roast 30 to 40 minutes or until tomatoes are very soft and beginning to brown.

  2. Combine tomatoes with beans, onion, garlic, basil and vinegar and season to taste with salt and pepper. Can be made one day ahead.
  3. To serve, spoon bruschetta over polenta squares.
Recipe Notes

Timesaving Tip:  Buy prepared polenta logs, slice into circles and bake as above.  Serve bruschetta over polenta circles.